Tuesday, May 16, 2017

Venison Roast

Venison is really the perfect meat. It is lean and takes to being cooked a variety of ways.  My brother Erik stocked us up with some venison on Sunday and I decided to make one of the roasts yesterday in the crockpot. This is an easy meal to make and it was perfect for the rainy weather. You can sub out a pork or beef roast if you do not have venison.

Layer on that jam!

What you need~
1 venison roast (thawed)
1 cup of jalapeno jam (can use any jam)
1 large carrot (cut up)
1 handful of yellow potatoes (cut up)
1/2 handful of radishes (cut up)
1 stalk of celery (cut up)
Natures Seasoning
1 cup of liquid  (I used coke)
1 cup of gravy (I used beef)

Start by placing your roast in the crockpot and coating with the jam. Place the veggies around the roast. Season the vegetables. Pour in the soda or liquid you are using and cook on low for 8 hours. 1/2 hour before serving heat or make your gravy. Pour over roast while serving. The gravy I used was only 25 calories per 1/4 cup which was a good thing because it was a tasty add to the roast. Serve with bread to soak up some of that yummy gravy.

Opening the lid the most delightful smell wafted out.

I do not often do second helpings but this was so good and the veggies turn out so tender.
Until next time~
XoXo Emily

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